Instructor, Culinary Arts (Part-Time) - Bilingual/Spanish

Description

Under the supervision of the Dean of Creative, Arts, Design & Media, to teach associate degree students enrolled in the Culinary Arts program.

Teaching assignments will include laboratory and lecture, instruction in culinary arts, and various other technical, support, and elective courses.

Related duties include requisitioning food service supplies, keeping an orderly and clean food lab, classroom management, updating and developing student advising and curriculum, program assessment, program development, recruiting students, and attendance at department and committee meetings.

Characteristic Duties and Responsibilities

• Prepare for and deliver instruction and perform teaching-related activities.
• Manage the classroom / laboratory.
• Develop curriculum and monitor and revise as appropriate to maintain course effectiveness; assist in program evaluation.
• Manage equipment, supplies and materials.
• Assess student performance and advise students on academic issues.
• Collaborate with advisory committee in program area.
• Attend departmental and institutional meetings.
• Promote the education / training program, participate in efforts to recruit and retain students, and participate in efforts to market MATC.
• Support student organizations and activities.
• Develop relationships with business and industry.
• Complete program evaluation and follow-up.
• Maintain certification, continue professional development and stay current in field.
• Perform other duties as assigned.

Qualifications

Must be able to read, write and speak fluently both English and Spanish

Must have one (1) of the following :

Bachelor's Degree (BS / BA) in Culinary Arts or Hospitality-related field.

Associates' Degree (AAS / AA) in Culinary Arts with a Bachelor's in any Discipline.

Associates' Degree (AAS / AA) in Culinary Arts with seven (7) years (14,000 hours) of experience and training, including one (1) year of Supervision / Management in Culinary Arts.

An Culinary Arts Apprenticeship completion certificate from the Wisconsin Bureau of Apprenticeship Standards (BAS), or a federally registered program, or a signed letter from a representative of an MATC apprenticeship advisory committee with seven (7) years (14,000 hours) of experience and training, including one (1) year of Supervision / Management in Culinary Arts.

Occupational experience :

Must have a minimum of two (2) years of full-time or equivalent (4000 hours) experience as a Chef or Manager in a Hospitality-related field and

In addition one of the following must be met :

• At least one (1) years of work experience must have occurred within the last five (5) years.
• Two (2) years of teaching Culinary Arts course work at the post-secondary level within the last five years.

Industry or vendor certification :

Must have a valid ServSafe Manager Certification from the National Restaurant Association with an overall passing score of 90%.

MATC Core Abilities

• Communicate effectively
• Collaborate with others
• Respect diversity
• Demonstrate responsibility
• Think critically and creatively
• Utilize technology
• Apply math and science
• Demonstrate environmental responsibility
• Embrace change

Standards of Teaching Excellence

• Understanding Students and Fostering Student Success
• Classroom Management
• Planning / Organization
• Content Mastery and Currency
• Teaching Methodology
• Assessment of Student Learning
• Professional Contributions

PHYSICAL REQUIREMENTS :

1. Ability to lift 50 pounds with or without accommodation

2. Ability to sit or stand for class duration with or without accommodation

ESSENTIAL TECHNOLOGY :

1. Email - Experience with an Email system (GroupWise, Outlook, Gmail )

2. Telephone - Experience with a voice mail system

3. Computer - Experience with Microsoft Office Suite

SUPPORTIVE TECHNOLOGY :

Experience with or willingness to learn the following supportive technologies :

1. Online Information Management Systems - Experience with INFOnline or other online information management systems used for student advising, student programs, grading, class schedules and rosters

2. Blackboard - Experience with Blackboard or other web-based course - management systems

3. Technology-based Instruction - Experience with technology-based instructional delivery systems including SMART symposium, interactive touch screen monitors, LCD projectors, DVD players and / or other classroom technology

4. Emerging Technologies - Experience with emerging technologies (eg. social networking applications)

5. (Optional) Distance Learning Instruction - Experience with on-line, two-way video, ITV, and other methods of distance learning instruction

MATC is an AA / EEO employer and committed to workplace diversity.

Excellence through cultural diversity, we strongly encourage people of all racial / ethnic backgrounds to apply.